La fabrication traditionnelle de la Kranjska klobasaSlovénie
Liste représentative 2015
EN: Calendarium 1415 - the oldest references to the ritual of 'koline' can mostly be found in pictures as well as some written sources. One such depiction is in the 1415 Calendarium, where the November image shows a farmer with a pig
EN: Preparation of pork for the meat mixture - during the custom of 'koline' family members with relatives gather to produce the Kranjska kolbasa in a traditional manner
EN: Stuffing the meat mixture into the pig intestines - an important part of the process is knowing how to stuff the mixture composed of the finest pork chopped by hand or in a meat grinder, bacon, garlic, salt and pepper
EN: Traditional producing of the Kranjska kolbasa - certified producers strictly follow the traditionally developed methods and processes
EN: The step before last in the technological process - once the sausages have been stuffed they are boiled and then lightly smoked in cold beech smoke
EN: A Kranjska klobasa as a final product - following original recipe with geographical indication the Kranjska klobasa is offered to gourmets
EN: Josip Rozman's medal i in the first half of the 20th century, butcher Josp Rozman ran a butchery in Ljubljana. At the 1932 Food Expo in Brussels he was awarded gold medal for his products, including the Kranjska klobasa
EN: A Kranjska klobasa chain - event organizers like to introduce new and original products. These include Kranjska klobasa chains that can reach lengths of 10 m or more
EN: Social occasion with Kranjska klobasa - on many holiday occasions and at various events people like to stop at Kranjska klobasa stalls
EN: A traditional serving of Kranjska klobasa - it is served warm with a bread roll or slice of bread, mustard and/or horseradish
